fluffyknickers Posted March 18, 2009 Share Posted March 18, 2009 Tonight I am going to make (just for husband an I) a rice bake thing (the one from Something for the Weekend) and it has in it chickem, bacon lardons, tomatoes, stock, eggs. I want to make enough to have half tonight and half tomorrow (as I am at work and will be easier) so my question is can you re-heat risotto? I hear different things about reheating rice so I thought I would ask you lot of experts.. Thanks Michelle Quote Link to comment Share on other sites More sharing options...
Janepie33 Posted March 18, 2009 Share Posted March 18, 2009 I make risotto all the time and always reheat it. None of my family has ever suffered any ill effect from eating reheated risotto. Have just finished making mushroom risotto, but my daughter picked all the mushrooms out! Your's sounds lovely. Are you going to post the recepie? Quote Link to comment Share on other sites More sharing options...
..lay a little egg for me Posted March 18, 2009 Share Posted March 18, 2009 My husband was a food chemist and he said that rice can have aphlatoxin (sp?) but we regularly reheat rice if it is only a couple of days old (with no ill effects). He does insist on throwing it out after a week though, so perhaps the problem only occurs with prolonged keeping. Quote Link to comment Share on other sites More sharing options...
Guest Posted March 18, 2009 Share Posted March 18, 2009 I often freeze rice dishes for re-heating They are one of my stock school lunch items! Quote Link to comment Share on other sites More sharing options...
Happy chickens! Posted March 18, 2009 Share Posted March 18, 2009 I never re-heat, due to all the scare stories in the press!! Maybe being a bit too cautious - you're all still here obviously! Quote Link to comment Share on other sites More sharing options...
Lesley Posted March 18, 2009 Share Posted March 18, 2009 I heat risotto the following day - I add a drop of stock or water and a k"Ooops, word censored!" of butter, and zap it in the microwave.......... .....and I'm still here Quote Link to comment Share on other sites More sharing options...
Lydia Posted March 19, 2009 Share Posted March 19, 2009 I reheat rissotto all the time - in fact I make a sort of frittata out of it by adding beaten eggs and then frying it in a pan to make a thick omelette. Works well. If you are reheating it straight I would add a drop of water or stock as it can go a bit cloying otherwise. Quote Link to comment Share on other sites More sharing options...
Snowy Posted March 19, 2009 Share Posted March 19, 2009 I reheat rice/risotto. The ideal is to make sure it is stored properly in a sealed container, heated through thoroughly, making sure there are no cold spots, and not keeping it for too long. Quote Link to comment Share on other sites More sharing options...
Saronne Posted March 21, 2009 Share Posted March 21, 2009 I reheat leftover risotto - and freeze and reheat it, too. So far, so good. Just make sure it's piping hot in the centre (I always stick my freshly washed pinkie in the middle of a microwaved meal and count to 5. If I scream in pain by the count of 3, I know it's heated through! Saronne x Quote Link to comment Share on other sites More sharing options...
